You’ll recognise this nostalgic cake recipe from school days, usually served with pink custard. Well now you can make and enjoy at home.
Rai
Classic school sprinkle cake
Ingredients & equipment:
300g margarine/soft unsalted butter
300g sugar
5 eggs
1tbsp vanilla
300g self raising flour
1tsp baking powder
95ml milk
400g icing sugar
4/5 tbsp milk
1 tsp vanilla
Multi coloured sprinkles
Mixing bowls & scale
Wooden spoon/electric mixer
10 inch square tin/rectangle tray of similar volume
Sieve & spatula
Baking paper & pastry brush
For a smaller cake (7 inch) - half all the ingredients and use 3 eggs instead of 5.
Method: Refer to video.
For gluten free version - substitute self raising flour with gluten free self raising flour - method of mixing is also different:
-add sugar, margarine & GF flour to bowl & mix to form crumb consistency. Then add the eggs followed by the baking powder and follow the rest of the method in the same way shown in the video.
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